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Title: About Nixtamal
Yield: 4 Servings

Ingredients

      1    text file

Instructions

Canned hominy and nixtamal aren't the same thing. Nixtamal is only
partially cooked. It can be ground into masa for making corn
tortillas, tamales, gordas, etc. but you can't just heat it 'n eat it
like you could canned hominy. Canned hominy could be described as
nixtamal that's undergone further cooking to be eaten as is or to be
used in such things as soups and stews; and, it's most likely been
processed with a solution of lye rather than slaked lime...OK for
pozole or menudo but not for tortillas. It just wouldn't work.

If making nixtamal from scratch isn't feasible and fresh masa or
nixtamal isn't available commercially, then masa harina is the only
answer. If masa harina isn't readily available I'd say you're out of
luck, homemade corn tortillas and tamales made with masa are pretty
much off the menu. If you're determined to make fresh homemade
tortillas, you'll probably have to stick with flour tortillas. They
won't work for making enchiladas but they're definitely acceptable
for making fish tacos (see my web pages) or (now I'm makin' myself
hungry) lobster tacos, a seafood specialty of Maine if I'm not
mistaken...

Rich McCormack (Poway, CA) macknet@cts.com From: Rich Mccormack
date: Thu, 16 Oct 1997 08:13:55 ~0700

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